gobble gobble turkey cookies

How To Make gobble gobble turkey cookies

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  1

  - Preheat oven at 350°F - Prepare cookie dough and chill for 2 hours or overnight.
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  2

  - Tip on rolling dough: These types of cookies are always best when rolled on a lightly floured surface. Using not properly chilled dough or working in a warm kitchen can make things difficult. Pre-chilling your work surface is easily done by placing a couple of cookie sheets filled with ice on the area where you will be rolling the dough. Wood is an excellent surface to roll all types of dough.
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  3

  - Remove about one half of the dough and roll on a floured cool work surface or a lightly floured kitchen towel, roll the dough to 4 stacked credit cards thick (about 1/8 inch). - Using a round cutter of approximately 1.5 inch in diameter cut circles and place on parchment lined cookie sheets.
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  4

  - Roll another half of dough to same thickness and cut circles of approximately 2 inch in diameter, place on buttered or parchment lined cookie sheets. - Place cookies in preheated oven. - Cookies will slowly rise and then collapse; once they have collapsed they are close to being done. At this time when cookies are pressed lightly with a finger they should spring back. - Allow to cool. If they are not crisp enough when cool, return to the oven for a few more minutes.
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  5

  - Prepare creamcheese icing, Fill a pastry bag or zip lock bag with royal icing and sandwich the large cookies together with royal icing. Set “turkey tail” aside. Keep remaining icing tightly wrapped. - Melt candy coating. For balance cut a sliver of the side of a peanut butter cup and dip it into candy coating. Place it onto center of a small cookie. Let “body” harden. - Meanwhile dip white part of candy corn into candy coating and stick between sandwiched cookies.
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  6

  - Dip bottom of malted milk ball into candy coating and place on peanut butter cup. Let “head” harden. - Using a finger dip a little candy coating on each side of peanut butter cups and attach a candy corn “wing” - For beak cut white top of candy corn and attach to head using candy coating. - Using a piping bag pipe eyes on turkey (optional) finish with piping slightly cooled candy coating for pupil. - Dip “tail” in candy coating and place on back of “body” - Make remaining creamcheese icing orange and using a bag pipe the feet. - Preheat oven at 350°F
• 
  7

  - Prepare cookie dough and chill for 2 hours or overnight. - Tip on rolling dough: These types of cookies are always best when rolled on a lightly floured surface. Using not properly chilled dough or working in a warm kitchen can make things difficult. Pre-chilling your work surface is easily done by placing a couple of cookie sheets filled with ice on the area where you will be rolling the dough. Wood is an excellent surface to roll all types of dough.
• 
  8

  - Remove about one half of the dough and roll on a floured cool work surface or a lightly floured kitchen towel, roll the dough to 4 stacked credit cards thick (about 1/8 inch). - Using a round cutter of approximately 1.5 inch in diameter cut circles and place on parchment lined cookie sheets. - Roll another half of dough to same thickness and cut circles of approximately 2 inch in diameter, place on buttered or parchment lined cookie sheets.
• 
  9

  - Place cookies in preheated oven. - Cookies will slowly rise and then collapse; once they have collapsed they are close to being done. At this time when cookies are pressed lightly with a finger they should spring back. - Allow to cool. If they are not crisp enough when cool, return to the oven for a few more minutes. - Prepare icing, Fill a pastry bag or zip lock bag with royal icing and sandwich the large cookies together with royal icing. Set “turkey tail” aside. Keep remaining icing tightly wrapped. - Melt candy coating. For balance cut a sliver of the side of a peanut butter cup and dip it into candy coating. Place it onto center of a small cookie. Let “body” harden. - Meanwhile dip white part of candy corn into candy coating and stick between sandwiched cookies. - Dip bottom of malted milk ball into candy coating and place on peanut butter cup. Let “head” harden. - Using a finger dip a little candy coating on each side of peanut butter cups and attach a candy corn “wing” - For beak cut white top of candy corn and attach to head using candy coating. - Using a piping bag pipe eyes on turkey (optional) finish with piping slightly cooled candy coating for pupil. - Dip “tail” in candy coating and place on back of “body” - Make remaining icing orange and using a bag pipe the feet.
• 
  10

  - Preheat oven at 350°F - Prepare cookie dough and chill for 2 hours or overnight. - Tip on rolling dough: These types of cookies are always best when rolled on a lightly floured surface. Using not properly chilled dough or working in a warm kitchen can make things difficult. Pre-chilling your work surface is easily done by placing a couple of cookie sheets filled with ice on the area where you will be rolling the dough. Wood is an excellent surface to roll all types of dough. - Remove about one half of the dough and roll on a floured cool work surface or a lightly floured kitchen towel, roll the dough to 4 stacked credit cards thick (about 1/8 inch). - Using a round cutter of approximately 1.5 inch in diameter cut circles and place on parchment lined cookie sheets. - Roll another half of dough to same thickness and cut circles of approximately 2 inch in diameter, place on buttered or parchment lined cookie sheets. - Place cookies in preheated oven. - Cookies will slowly rise and then collapse; once they have collapsed they are close to being done. At this time when cookies are pressed lightly with a finger they should spring back. - Allow to cool. If they are not crisp enough when cool, return to the oven for a few more minutes. - Prepare royal icing, Fill a pastry bag or zip lock bag with royal icing and sandwich the large cookies together with royal icing. Set “turkey tail” aside. Keep remaining royal icing tightly wrapped. - Melt candy coating. For balance cut a sliver of the side of a peanut butter cup and dip it into candy coating. Place it onto center of a small cookie. Let “body” harden. - Meanwhile dip white part of candy corn into candy coating and stick between sandwiched cookies. - Dip bottom of malted milk ball into candy coating and place on peanut butter cup. Let “head” harden. - Using a finger dip a little candy coating on each side of peanut butter cups and attach a candy corn “wing”
• 
  11

  - For beak cut white top of candy corn and attach to head using candy coating. - Using a piping bag pipe eyes on turkey (optional) finish with piping slightly cooled candy coating for pupil. - Dip “tail” in candy coating and place on back of “body” - Make remaining royal icing orange and using a bag pipe the feet. - INSIGHT HINT: - Philadelphia creamcheese homemade of your fav recipe or you can store buy creamcheese icing - This whimsical cookie is best made using cookie dough which will bake to a crisp state. One of the recommended cookies to use is sugar cookie dough. You can also use Oreo cookies.
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